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This recipe was uploaded by Tara
Pre heat your oven to 180 C. Cut your pumpkin into good sized wedges, about 3 fingers in width and 2 inches in length (approx) dont worry about being too particular, youre going to roast them. Place them in a roasting pan and season with pepper ( no salt yet, it makes them go watery in the roasting process). Top the pumpkin with rosemary, and unpeeled garlic cloves (count your garlic cloves so you can retrive them all half way through cooking), drizzle with a few tablespoons of olive oil. Roast until half cooked, about 30 mins. If the garlic cloves are soft take them out and allow them to cool. Add your onion and continue to roast until onion is becoming slightly caramelised and pumpkin is cooked. Dont fret about over cooking your pumpkin too much.
While the onion is doing its stuff start heating your water for you pasta. Squeeze the pulp out of the garlic cloves into a bowl and mash with a fork until you have a paste, and add remaining olive oil and mix. Cook your pasta for 8 minutes or just under aldente. Mix cooked pumpkin mix with pasta, diced feta, garlic olive oil mix, parsley and salt to taste in a large baking dish, I use 2 medium sized and pop one in the fridge for left over the next night. Pop back in oven for another 15 minutes to reheat, check pasta is aldente before serving. Top with grated peccorino and enjoy